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Creamy Chicken Enchiladas

A delicious creamy alternative to ordinary enchiladas. I love this version, I prefer it over red enchilada sauce. The filling is so flavorful mixed with the creamy sauce makes this dish a must try. Corn or flour tortillas can be used. Combine, chicken, onion, one can chiles and 1 cup cheese in a bowl. Spray 9 x13 pan with cooking spray. Lay 1 tortilla in pan. Put ½ c of filling in middle of tortilla spread in middle. Roll tortilla. Place seam side down. Repeat until filling is gone. In another bowl combine soup, sour cream, peppers. Pour over tortillas. Bake at 350º for 30-40 minutes, until sauce is bubbly. Top with cheese let melt in warm over for 10 minutes. Serve with rice. You can increase the heat by adding jalapeno peppers to meat and sauce If you use flour shells then deep fry these it makes a great chimichanga smothered with Chile Verde

Ingredients

2 cups shredded chicken

1 diced onion

2 cans diced green chilies

1 tsp chili powder

2-3 crushed garlic cloves

2 cups shredded cheese

2 can cream of chicken soup

1 pint sour cream

1-2 chopped Serrano peppers

1 package large flour tortilla shells

Instructions

Combine, chicken, onion, one can green chiles and 1 cup cheese in a bowl.

Spray 9 x13 pan with cooking spray.

Warm tortillas in microwave for 30 seconds.

Lay 1 tortilla in pan. Put ½ c of filling in middle of tortilla spread out in a line.

Roll tortilla. Place seam side down in baking pan. Repeat until filling is gone.

In another bowl combine soup, sour cream, peppers.

Pour over tortillas. Bake at 350º for 30-40 minutes, until sauce is bubbly.

Top with cheese let melt in warm over.

Serve with rice.

You can increase the heat by adding jalapeno peppers to meat and sauce